The Best Instant Pot Chili
Hands down THE BEST chili ever. Done in less than 1 hour with no babysitting, no fuss! So easy and so flavorful!
I know, It’s not exactly chili season just yet. But, we’ve had the tiniest drizzle of rain with a bit of cold weather these last few days. So we’re staying in with a cozy bowl of chili under the thickest blanket we can find.
REASONS TO MAKE INSTANT POT CHILI
- Not your average bowl of chili. Nope, not at all. This is the best instant pot chili recipe you can find (loaded statement, I know). The texture of the chili comes out oh-so-perfectly with the lean, tender, crumbled ground beef with the blend of all the spices (chili powder, smoked paprika, oregano, cocoa powder, and cumin) alongside the black bean goodness.
- One pot convenience. With the help of the pressure cooker, the chili tastes as if it has been simmering for hours on end, but it really just needs 18 minutes in the Instant Pot. And you can brown the ground beef right in that same pot. It’s fast, it’s quick, and it’s so darn easy.
- Perfect with cornbread. The chili is chunky, it’s hearty, it’s cozy and it’s perfect to dunk your buttery, crumbly buttermilk cornbread right in. Yes to all the cornbread, please.
TIPS AND TRICKS FOR SUCCESS
- Lean ground beef is ideal. The best ground beef has some fat – 80/20 or 85/15 are both great options. Extra lean meats can be drier (and blander).
- Cocoa powder is key here. Cocoa powder is a common secret ingredient used in chili, adding a layer of depth and richness. Always use unsweetened cocoa powder to avoid adding unnecessary sweetness.
- Use beer. The lager or pilsner beer here will add so much more flavor, acidity, texture and tenderness to the chili.
- Use good-quality stock. The better quality your stock, the better your chili. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro or some shredded cheese will certainly take your chili to the next level, adding more flavor, texture and contrast.
WHAT TO SERVE WITH INSTANT POT CHILI
- Easy No Knead Bread
- Sourdough Biscuits
- Buttermilk Cornbread
- Sweet Corn Spoonbread
- Instant Pot Baked Potato
TOOLS FOR THIS RECIPE
6-qt Instant Pot®
THE BEST INSTANT POT CHILI: FREQUENTLY ASKED QUESTIONS
Not at all! Ground pork or ground turkey can be used instead of ground beef.
The beer will add sweetness and acidity to the chili but additional beef stock can also be used as a non-alcoholic substitute.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
Yes, you absolutely can! Here is our easy slow cooker chili recipe – also one of our favorites.
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Ingredients
Equipment
Instant Pot
Instructions
1. Set a 6-qt Instant Pot® to the high saute setting.
2. Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
3. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
4. Stir in beer, scraping any browned bits from the bottom of the pot.
5. Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Stir in cilantro; season with salt and pepper, to taste.
7. Serve immediately, garnished with sour cream and cheese, if desired.
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ELISABETH
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